TechnicalStandards andProtocol forthe FruitRipening Chamberin India

SECTION - 1

TECHNICAL STANDARDS

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

1. Background Facts

R
(i)

ipening is the process by which fruits attain their desirable flavour, quality, colour and other textural properties. Onthebasis ofripening behaviour, fruitsare classifiedas: Climacteric:Climactericfruitsaredefinedasfruitsthat enterclimactericphase afterharvest i.e.they continue to ripen. During the ripening process the fruits emit ethylene along withincreased rate of respiration. Ripe fruits are soft anddelicate and generally cannot withstand rigors oftransport and repeatedhanding.Thesefruitsare,therefore,harvestedhardandgreenbutnearfullmaturityandare ripenednearconsumptionareasbyusingripeningaid.Evenfullymaturefruitsofthiscategorymaybe ripenedby using ripening aidto get uniform ripening inlarge lots forbulk transport and marketing. Small doseofethylene is usedtoinduce ripeningprocess undercontrolledconditionsoftemperature andhumidity.Climactericfruitsaremango,banana,papaya,guava,sapota,kiwi,persimmon,fig,apple, passionfruit,apricot, plumandpear. NonClimacteric: Nonclimacteric fruits once harvested do not ripen further. Nonclimacteric fruits produce very small amount of ethylene and do not respond to ethylene treatment. There is no characteristic increasedrate ofrespiration orproduction ofcarbondioxide. Nonclimacteric fruits are citrus, pineapple, grape, strawberry, pomegranate, lichi, watermelon and cherry.

(ii)

Theessentialrequirementsofanethyleneripeningsystemare:
Areasonably airtightroom withinsulation Atemperaturecontrolsystemforcoolingand/orheating Anaircirculation andventilation system Humidity control Anethylene gasinjection system and Anelectric control system

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

2. A Typical Layout and Types of Ripening Unit

Typical Lay out of a Fruit Ripening Unit may have a number of chambers and a pack house. Number of chamberswilldepend on ripeningcycle intermsofnumberofdaysforwhichsystem hasbeendesigned. Packhousemaynotbenecessarilyanintegralpartofripeningunitandmaybeatadifferentsitealso.
Figure1

TypicalLayoutofaFruitRipeningUnit

a.

RipeningRoom Type1

Thistypeofripeningroomhasinsulatedcoldroomwithadditionofethyleneequipment.Formaintaindesired leveloflowtemperatureandhumidity,ceilingmountedFinCoilEvaporator(closetowallpanel,leavingsome gapforsuction)willbeconnectedtotheCondensingUnitOutside.Fruitswithperforatedplasticcrateswillbe placedintheroom.Theairisallowedthroughtheplasticcratesbymodifyingitsflowbysimplearrangements like tarpetc, thusensuring uniform aircirculation, uniform ethylene distribution andfruitsripening. A simple ventilationsystemisprovided,toprovideautomaticormanualventcontroltokeepCO withinthelimits.Inan 2 AutomaticVentilationsystemadualinlet/dischargedamperoperatesinparallelwiththefantoallowfreshair

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

fromoutsidetoreplacetheairwithintheroomwhenventingisrequired.Incontrasttoit,inaManualVentilation System, ventilating effect inripening rooms inachievedby opening thedoorsfor about 20 minutes every 12 hours after thefirst 24 hoursof ripening. Stacking will be done in floor (single tier) only, up to areasonable height, which will facilitate for inspecting ripening status of fruits. Since, single tier system is generally considered; Mechanized Material handling equipments (Forklifts) need not be required. Simple Hand pallet trucksaremore thansufficienttohandle theproduce.
Figure2

IllustrationsofRipeningUnitsType1

a.

RipeningUnits Type2

This type of Ripening Units has special air flow system which generates desired static pressure in ripening chamber.Theinsulatedcoldroomshaveasystemoffalseceiling,separatedandsealedannularspacebetween wallandpalletisedcrates/CFBboxeswithorwithoutairinletlockingsystemtoisolatedesignatedpalletsetc. CoolairisroutedthroughfalseceilingintoboxeswithperforatedholesofCrates/CFBboxesforaircirculation) which, in turn are stacked in single / multitier system. In case of multitier stacking, fork lift operation is necessary tohandle the produce.
Figure3

IllustrationsofRipeningUnitsType2

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

3. A Guide for Fruit Ripening

ruitsare ripenedwithethylene exposure at certainprescribedTemperature and Relative Humidity level of 9095%. Followingis broadguidefor fruitripening condition. Table1

S. Produce No. Details 1 2 3 4 5 Banana Mango Papaya Pears Tomato

Ethylene Concentration (ppm) 100150 100 100 100150 100150

Ethylene ExposureTime (hours) 2448 24 2448 2472 2448

Ripening Temperature o ( C) 1518 2022 2025 1822 1820

Storage Temperature o afterripening ( C) 1314 1013 Aboutat7

o Aboutat0 C

12.5

Source: Adel A. Kader, Department of Plant Sciences, University of California, Davis, CA. http://post harvest.ucdavis.edu/produce/producefacts/fruits, http://fruitripening.com
Figure4

BananaRipeningChart

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

4. Technical Standards for Ripening Chambers/ Units

I. BackgroundFacts

t is also noticed that ripening chambers which are being set up under various schemes of horticulture development, do not adhere toappropriate technical standards. Mainshortcomings noticedare asfollows Inadequate building design; Use ofinadequate / unreliable insulation material with insufficient K value Use ofobsolete and energy inefficient refrigeration units Lackofuniformairflowcirculationsystem Lack ofcontrolledconditions and technology forethylene, temperature and relative humidity Lackofproperventilation systemsand exhaustfansforCo emission 2 Lackofmonitoring andcontrolsystemand displaydevices; Use of unsafe electrical devices

It is therefore, necessary toprescribeappropriate technical standards inrespect of modern, pressurised fruit ripening units whichare given infollowing chapter.

II.

TechnicalParametersforPressurisedRipeningChamber

Unless specifically otherwise mentioned, all the applicable latest codes and standards published by the Bureau of Indian Standards and all other standards, shall govern in all respects of design, workmanship, quality, properties of materials, method of testing and method of measurements. Generally relevant IS specificationandCodeofPracticesshallbeusedforallelectrical,mechanicalandcivilworks/installation, however, wherever IS code is not available, relevant standard codes of ASME / ASHRAE / IIAR or other International Codes are to be followed. Latest revisions will be followed in all cases. Even for Ripening of Fruits and Vegetables the process as recommended by IS Standards (e.g. IS 11977 of 1987 for ripening of greenbanana)orasperInternationalStandardsshouldbefollowed.Forfurtherguidance,followingtechnical parameters may be followed: Storagecapacityofripeningchambermaydependonfruitstoberipenedandstackingandairflowsystem.In thiscontext,bananamaybetakenasreferencecropforcalculationofstoragecapacityforagivenvolumeof storagespace.

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Table2
S.No. 1 Items/Particular CivilStructurebuildingdesign MinimumTechnicalSpecifications CivilStructure a. b. c. d. 2 RipeningRoomDimensions a. StructuralSafetyStructuraldesignasperBISCode AdherencetolocalBuildingRegulations Concretefloorwithsufficientloadbearingcapacity. Chambersizeisnotsmallerthan50CuMforpreventing buildingupofhighconcentrationofethylene. RipeningRoomdimensionswilldependonnumberoftiers 3 andnumberofpalletstobestored.Onanaverage11M per MTof bananafruits inripening unitsfor 10MT or 3 largercapacityand12M /MTforripeningunitsofless than 10 MT capacity. For this purpose, volume of one chamberistakenintoaccount. Number of chambers may vary from four to eight dependingonripeningcycleintermsofnumberofdays. Chambers will be generally identical in dimension. In lowcostsolution,oneethyleneexposurechambermay beaccompaniedbysinglestoragehallof,say,fourtimes thesizeoftheformer.However,insuchlowcostsolutions, lotsofdifferentripeningstagesbeingstackedtogether,it maynotbepossibletoprovidetemperatureconditions recommendedforeachofthem. FurtherIncreaseinnumberofchambersinmultipleof ripeningcyclemaybeundertakenbutsituationinwhich mechanised handling is possible, multi tier ripening chamber is an alternative option available. Number of tiersmaygouptothree.

b.

c.

RipeningRoomConstruction

ConstructionFeatures a. Ripening Room Chambers should be designed and constructed to hermetically seal with appropriate closures / doors. The key feature of ripening rooms is thatconditionedairisforcedthroughtheproductrather than the product just being stored in a temperature controlledroom.Thesystempassesairthougheachpallet or series of pallets before returning to the evaporator. Therefore,anyairstackingorcrossstackingofboxes isnotnecessary,andtheresultislessspacerequirement, lesserhandlingofthefruitandimprovedproductquality. Itisforthisreasonthattheyarerecommendedevenfor ripeningoffruitsincratesandaremandatoryforfruits inCFBboxesandsingleormultitierstackingsystem. Theairflowwithintheripeningroomsistobedesignedto

b.

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No.

Items/Particular

MinimumTechnicalSpecifications penetrate all boxes of fruit with an even airflow throughouttheroomresultinginallfruitbeingripened uniformly.Recommendairflowis0.3cfmperpoundof bananasor2000m3/perhour/permetrictonofproduct. Ifthepulptemperaturedifferencebetweenthewarmest o o andcoolestfruitislessthan1 For0.55 Cthenthereis adequateairflow.Plenumchamberisrecommendedso astoequalisepressurethroughtheproductforuniform distribution/flowofairandethylenethroughtheproduct. c. RipeningroomsmaybeconstructedofPUFpanelsorby application of suitable thermal insulation with vapour barrier and cladding on walls, floor and ceiling of civil structure.Panelsareprefabricatedbuildingcomponents filled with insulation, clad on both sides with facing materialsandarrangedwithajointingmeanstoconnect panelsandmaybepreferred.Inanycase,innerchamber surfaceshouldbeoffoodgradecladding. Theinsulationenvelopeshallbedesignedtoensurethat airpressurecreatedbyfansdoesnotaffecttheintegrity ofthecoldstorestructureorthepaneljoints. Theheightofwallpanelsisoftensuchthatcaremustbe takentoensurethatadequatestabilityofthewallpanels ismaintained.Ifceilingsupportareprovided,theCeiling supportsystemshallbeconnectedtothemainstructure inamannerwhichtakesintoaccount: i. The method of supporting the insulating ceiling panels,

d.

e.

ii. The position of the supports to avoid local over stresswithinthesupports,thesuspendedceilingor themainstructure, iii. Theexpansionandcontractionofthemainstructure. 4 RipeningRoomDoors Ripeningdoorsshouldbedesignedforminimalgasleakage.In general. i. Forsingletierloading,hingeddoors,andinsomecases, slidingdoorsareused.Thedoorsshouldbedesignedfor rugged operation and easy access for incoming and outgoingfruitsonpallets. When stacking is multitier and handling of pallets is mechanised,wideropeningsofdoorsarerequired. Careshouldbetakenwhenpositioningdoorsadjacentto fanstoavoidingressoregressofairassignificantchanges instorepressurecanoccurwhensuchdoorsareopened.iv.

ii. iii.

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No.

Items/Particular

MinimumTechnicalSpecifications Wherepossiblethedoorshouldbelocatedontheexternal (warmside)ofthecoldstoreinsulation. v. vi. vii. viii. Suitablegasketsshallbeprovidedtoformasealaround thedooropening. Large doors shall be supported by a subframe independentoftheinsulatingpanels. Automaticdoorsshallopenandclosepromptly. Automatic doors shall incorporate a safety device to avoid injury to personnel ordamage to product in the caseofaccidentalclosure. Alldoorsrequiredformeansofescapepurposesshallbe easily and immediately operable from the inside at all times. Doors, which open automatically, are not acceptableformeansofescapeunlesstheyhaveamanual overrideandcanbeopenedmanuallyintheeventofa powerfailure. Incase ofmultitierstacking, doorsarerolling uptype and therefore, following desirable safety features for doorsshouldbeensured a. b. c. d. e. f. InternalDoorRelease BottomEdgePressureOperatedSafetyStop CableBreakElectricalSafetyStop SpringBreakMechanicalSafetyStop VisionPanelwithemergencyKnockoutpanel VerticalDsectionflexiblesealforeffectivesealing inconditionofreverseairflowforuniformripening. Sealshouldbestrongenoughtowithstandimpact frompalletsduringloadingoperationsandflexible enough to create an adequate seal between air distribution system and product. Horizontal pallet seals should be supported continuously along the fulllengthofroombutshouldbeeasytoremovea sealforcleaningorreplacement. Door protection by Goal Post Protection which protect door perimeters or Single Fixed Bollards doorssuitableforripeningchamber.

ix.

x.

g.

Insulationmaterial

i. a.

INSULATIONMATERIAL Some manufacturers recommend Rockwool or Poly isocyanurate (PIR) core composite panels for fire proofing. However, Polyurethane (PUR) Foam / EPS / Extrudedpolystyrenearealsoused.

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No.

Items/Particular

MinimumTechnicalSpecifications b. PUFpanelsareadvisableforripeningchambers. Minimum 60 mm thick up to 120mm thick (PUF) insulated 3 sandwiched panel (minimum density of 40 Kg / M ) dependingonthedesignrequirements;oranyother insulation material having minimum R value of 2.6 2 M .K/ Warerecommendedforeasyinsituconstruction andvapourbarriereffect.Floor shallhavePUFslab60 3 mm (minimum density of 40 Kg / M ) or any other equivalentinsulatingmaterialisrecommended. Covering floor insulation with 100mm concrete is recommended. Floor finish should be smooth with polymercoatingsohastobekeptclean. FACINGMATERIALS Oneofthefollowingcoveringsmay beused;thefirstthreeareusedmorefrequentlythanthe othersandaminimumtotalcoatedthicknessof0,5mm isrecommended.Avapoursealshallbeusedontheouter facingofmaterials,whicharepermeable,suchasbrick masonry: a. b. c. d. e. f. g. iii. Galvanizedsteelsheeting Suitableplasticcoatedgalvanizedsteelsheeting Polyestercoatedgalvanizedsteelsheeting Stainlesssteelsheeting Aluminiumsheeting Aluminium/zincprotectedsteelsheeting Glass reinforced plastics

c.

ii.

ADHESIVES a. Certainadhesiveshaveacombustiblesolventbase whichcanbeabsorbedbyandremaininthepanel insulation. These solvents should, therefore, be avoided. Certainadhesivesshouldbestoredundercontrolled conditions and the manufacturers requirements shouldbestrictlyobserved;manyadhesiveshavea maximumshelflife. Adhesivesshouldnothavealingeringtaint

b.

c. 6 Temperature&Humiditylevels

Ripeningispreferredatalowertemperaturebutabovelevelof chillinginjury.Systemhastobedesignedtoachieveprescribed ripening conditions in terms of temperature and relative humidity for target fruits. Generally, RH level of 90 95% is recommendedtopreventmoistureloss.

10

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No. 7

Items/Particular HeatLoadCalculationandRefrigerant

MinimumTechnicalSpecifications Coolingandheatingsystemneedstobedesignedbasedonheat load calculation. As per Kyoto Protocol standards, any eco friendlyrefrigerantshouldbeusedincludingammonia,R134a andR404a. a. CoolingcoilsaremanufacturedfromCopperorStainless SteelTubesandAluminiumFins.Thecoilsmustprovide exceptionallylarge surfaceareatoensure highnatural humidity levels within ripening rooms. In case of ammoniaasrefrigerant,coppertubeshallnotbeused. b. Incaseofaplenumchamber;coolingcoilsandfansmust beeasilyaccessibleviasingleaccesshatchlocatedabove orattheendoftheplenumchamberatrooflevel.Ceiling voidsshouldbefullyilluminatedtofacilitateinspection ofcoilsatregularintervals. Electric heating elements should be used for heating ripeningroomduringlowertemperatureseasonasper design requirement and be placed in easily accessible locations.Openflametypechamberheatingshouldnever beusedduetoexplosivenatureofethylene. Fixing of the cooler shall be arranged to avoid disturbanceoftheceilingpanelsupportsystem.Ceiling panelsinthevicinityofthecoolerunitswillbesubjected to continual variations in temperature and therefore, relativemovementduringdefrostcycles.

Cooling/heatingcoilsandplenum chamber

c.

d.

Materialtobeusedforripening

Ethylenegaswithsuitabledetectionanddosingequipmentto maintain ethylene concentration within required levels dependingonproduct(Range10to200ppm). a. Ethylenemaybeintroducedinripeningchambersinone ofthethreewaysbyusingindependentethylenegenerator withregulator;ethylenecartridgesandethylenenitrogen mixture(5%ethylene+95%nitrogen)cylinder.Whichever methodisused,thedutyholdershouldensurethatthere are adequate means of dispersing the ethylene gases throughouttheripeningroomonitsrelease. CentralizedEthylenesupplywithAutomationformultiple chambersforcontrolledandsafedosingofethylenemay bepreferredforlargerunits. Ifageneratorcontainingethanolbasedsolutionrequires tobemoved,itshouldbeswitchedoff,themainscord removedfromthesocketoutlet,andthemanufacturers instructions closely followed.

10

EthyleneGeneratorandDosingdevice

b.

c.

11

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No.

Items/Particular

MinimumTechnicalSpecifications d. Itmaybeborneinmindthatethyleneinconcentration above27000ppmmayexplode.

3 Minimumairflowshouldbe2000M perhour,perMTof productripenedat95%.

11

SpecificationforAircirculationsystem

i. ii.

In RipeningUnits type1,air circulation ismodified for uniformripeningbyintroductionofsystemofTarp,Tarp/ LockSockSystem/AirBagforVerticalAirCirculationor HorizontalAirFlow. In case of Ripening Units type 2, air circulation fans should have adequate static pressure for uniform air/ ethyleneflowthroughtheventilationholesprovidedin the CFB boxes/ Plastic Crates / Plastic Bags containing fruits.Forthis,largediameter,reversibleaxialflowfans should be installed in the false ceiling accessible via a singleaccesshatchfor airsupplyunderpressure. Eachfan should preferably be equipped with venturi inlet to provide maximum efficiency throughout the ripening process.Insuchcases,palletisolationmustbeprovided forenergysavingsinpartloadconditionsbyprovidinga seriesofisolationdampersalongthelengthoftheripening chamber. This function is operated by making proper selectionforpalletisolationonComputerisedRipening RoomManagementSystem. When fruits are ripening, they release carbon dioxide whichwillbuildupinaripeningroom.TheCO production 2 beginsasthefruitripensenterstheclimactericphase, ortheperiodwhenbananasreleaseethyleneandhave anelevatedrateofrespiration(alongwithagreatdealof other physiological changes). Respiration involves the uptakeofoxygen,thereleaseofcarbondioxide,andthe breakdown of starches. Carbon dioxide concentrations above 1% (10,000 ppm) will retard ripening, delay the effectsofethyleneandcausequalityproblems.Suitable ventingsystemconsistingoffans/dampers/openshut valvesshouldbeinstalledtomaintainCO concentration 2 below5000ppm. InripeningroomsType1,ventilationmaybeautomatic ormanual. In case of ripening rooms type2 with pallet isolation, ventilationmaybeprovidedbyaroofmountedfanwhich isidenticalinspecificationtothepressurefans. In case of automatic forced air exhaust / ventilation system with ducting, a dual inlet / discharge damper

iii.

12

VentilationSystem

a.

b. c.

d.

12

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No.

Items/Particular

MinimumTechnicalSpecifications operatesinparallelwiththefantoallowfreshairfrom outsidetoreplacetheairwithintheroomwhenventis required.Automaticexhaustfans(eithertimedorsensor based) or flowthough (constant) ventilation are providedattwolocations(onenearceilingofchamber andanotheralittleabovefloorlevel)ineachchamber. Thisalsoevacuatestheethyleneafterthedesiredexposure period and helps to maintain CO2 concentration low (below5000ppm)duringtheripeningcycleforproper ripening.Insuchcases,openingandshutoffactuators/ valvescontrolisaffectedbyCO sensorandtimerdevice. 2

13

SensorsandControldevices

a.

Suitablesensorsandcontrolleddevicesshouldbeused for maintaining following parameters. For this, temperature&humidityloggersandRipeningChamber AirAnalysisKit(forEthyleneandCO2levels)maybeused. i. Temperature

ii. Relativehumidity iii. Ethyleneconcentration iv. CO2Concentration b. PLCdevicealsoknownasRipeningRoomManagement System RMS is must in Ripening Unit Type2. The controllerprovidestotalcontroloftheripeningsystem allowing operators secure and password protected accessto followingfunctions Clearrealtimetemperaturedisplayandcontrol Fanspeedandenergyusage Ventilation intervals Relativehumidityindicatorandcontrol Ethylenelevelmonitoringandregulation Doorcontrol Lightingcontrol Pallet loading and isolation DifferentialPressureDisplayDifferentialPressureDisplay provides the ripener withan indication of air pressure dropcrossthefruitpallets.Thisinformationalongwith information from Temperature. Ethylene gas censors locatedinsidechamber,withinpalletsandwithinboxes/ plasticbags,isusedtodeterminethesettingoftheinverter drive based on factors such as the type of product packagingandfruit,amountofpalletsintheroomand

c. d. e. f. g. h. i. j. k.

13

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No.

Items/Particular

MinimumTechnicalSpecifications currentstageoftheripeningprocess.TheRMSformulti chamberpressureripeningsystemshouldpreferablybe abletobeconfiguredtoallowallroomstobeviewedand controlledlocallyand,orremotely.

14

Electricalplugpoint

a.

ForoperatingPortableEthyleneGenerator,anElectrical Plugpointisrequiredinsidetheroom.MetalCladPlug pointintheMetalSockethousingwiththeindependent circuit breaker system, in order to isolate the system independentwiththerestoftheSystem,isrecommended. For centralized gas emission, no electrical connections arerequiredinsidetheroom. Ripening unit with single tier stacking should have a manually operated pallet lifting and carrying device. Pallet racking system comprises of box section constructionwhichmaybedesignedasperBS5950or equivalent IS standards for strength and cleanliness, providingeasyaccessforpalletloadingathighlevel. For multitier stacking motorised forklift should be provided.In such cases, in order toassist loading at upperlevels,forkliftguidesaretobeinstalledtoform a centreaisle which are strengthenedby back filling withconcrete.Theseguidesaretobetaperedatthe front. To facilitate loading and centralising the fork lifttruckinthedriveinracking,themiddleandupper tiersofrackingareoffsetfromthelowertier.Anaccess ladder isalso providedto the rearwall foraccess to anoptionalgratedwalkwayatmiddleandupperpallet levels. TypicalpalletisationsystemsareshowninSection3.

b. 15 PalletRackingandMaterialHandling a.

b.

c. 16 SomeUsefulAppliancesand Instruments

WeighingScalesandFruitInspectionInstrumentssuchas follow a. b. c. d. e. WeighingScale FirmnessTester Refractometer Sizers and Callipers ProduceKnife Variousfiredetectionandpreventionsystemsanddevices are commercially available and use of these is good practice.Theyincludedetectorsforheatandsmoke;fixed watersprinkling system, inert gas snuffing systems,

17

SafetyCertification

I.

14

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No.

Items/Particular

MinimumTechnicalSpecifications smoke release valves, flameproof barriers, fire breaks formedbytheseparationofchambers,etc.Alldevices usedshallhavebeentestedatlowtemperaturesandshown tobesatisfactory. II. Certificationforsafestorageofethyleneandforsystem forpreventionofignitionandexplosionfromcompetent authority,asperstatutoryrequirement,ifany,mustbe taken. Similarly, safety for workers against suffocation mustbeensured.CertificationfromfollowingCertification Authorityisnecessary a. FactoryInspector b. FireFightingInspector c. ElectricalSafetyInspector

I.

Variation/amendmentClause

Thestandardsprescribedabovearenotintendedtopreventordiscouragevariationsarisingoutofnewconcepts, innovationsandR&Dinbuildingdesign&construction,thermalinsulationandcooling&refrigerationtechnology etc.However,anyvariationsordeviationsfromtheaboveprescribedstandardsmustbesupportedbyscientific/ technical details for prior approval of the competent authority, on the basis of merit who may decide the proposal in view of relevant technical details including critical storage requirements, energy efficiency (coefficient ofperformance), availability of Standards, environmental concerns, safety etc. Similarly, periodic amendmentofstandardsforgeneralapplicationmayalsobeundertakenbytheNationalHorticultureBoard;in consultation withacommittee ofsubject matter experts duly constitutedforthis purpose.

15

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

SECTION

BASIC DESIGN DATA SHEET

16

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

BASICDESIGNDATASHEET
Sl.No. 1 2 3 3a) 4 4a) 4b) 4c) 4d) 4e) 5 6 7. 8 9 10 11 12 13 14 14a) 14b) 14c) 14d) 16 16a) 16b) 16c) 17 18 19 20 21 22 23 24 25 26 27 28 29 Specifications StorageCapacity(intermsofbanana) RoomVolume RoomSize(lxwxht) Ripeningrooms Pallets Sizeofeachpallet Palletseachchamber Crates/boxlayersonaPallet Stacksincaseofmultitierstacking Palletliftingsystem DesignAmbientTemperature TargetFruits RipeningRoomTemperature SST DesignRHinripeningroom ProductIncomingTemperature PulldownPeriod Wall / Ceiling/ Floor Insulation ValuesofThermalInsulation Insulation Thickness Wall Insulation Thickness Ceiling Insulation Thickness Floor Insulation Thickness Typeandthicknessofcladdingoninsulationonwalls DoorSize(wxhtxThick)eachin HingedDoorSize SlidingDoorSize OtherType TubeLightFittings DesignRipeningPeriod RefrigerationLoad SuggestedRefrigerationUnits IndicativePowerInputDataforRefrigerationSystem HumidificationLoad EthyleneApplicationSystem Sensors ControlSystem ElectricSystemforchamber Humidifier Measurestoensureproperqualityofwaterforhumidifier CoP Units MT 3 M eachinM Number Type MMxMMxMM Number Number Number DEG.C Names DEG.C DEG.C % DEG.C HOURS Type (a)Density................... MM MM MM MM Parameters ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... (b)Uvalue........................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ............................................... ...............................................

WxNos. NoofDays KW/Tr TrandNo. KW Kg/Hr Detail Detail Detail Detail

17

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

SECTION

Guidelines for Stacking & Typical Construction Features of a Ripening Unit

18

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

AppendixI

Some Typical Pallets Arrangements

Figure5 Figure6

ATypicalPallet

ATypicalCrate

Figure7

ATypicalPalletCratesArrangement

19

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Figure8

Figure9

5MTRipeningChamberEvaporatorUnit&Pallets Arrangements

10MTRipeningChamberEvaporatorUnit&Pallets Arrangements

Figure10

Figure11

20MTRipeningChamberEvaporatorUnit&Pallets Arrangements

30MTRipeningChamberEvaporatorUnit&Pallets Arrangements

20

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Figure12

Figure13

TypicalAirFlowDiagramforRipeningRoom

TypicalAirFlowDiagramforRipeningRoomWithPallets

Figure14

TypicalPalletcratesArrangementsinARipeningRoom

21

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

APPENDIX2

Typical Construction Features of a Ripening Unit

Figure15 Figure16

TypicalGeneralItemsArrangementsinARipeningRoom

TypicalEvaporatorFixingArrangements

Figure17 TypicalControlPanel&SensorLocations

Figure18

HumidifierLocation

22

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Figure19

TypicalFreshAirEntry&ExhaustSystem

23

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Figure20 AirBags(VerticalAirCirculation)

Figure21 Lock Sock System

24

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Figure22 Lock Sock System

Figure23 HorizontalAirCirculation

Figure24 RacksandPalletIsolation

25

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

SECTION

Protocol for Implementation of Technical Standards

26

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Protocol for Implementation of Technical Standards

Subject to provisions of Variation Clause, only those cold storage projects that are in conformity with the prescribedtechnicalstandardswillbeeligibleforCentralGovernmentSubsidy.Inordertoverifythis,following mechanismneedstobeputinplace

A.

SystemofLetterofIntent(LoI)

LoItobeobtainedbythepromoterpriortoundertakingconstructionofcoldstorageneedstobeintroduced.An applicationforLetterofIntentmustbeaccompaniedbyfollowingdocuments,inadditiontoanyotherdocuments prescribed. I. II. Acopyofthedetailedprojectreport Information inprescribedBasic DesignDataSheet accompaniedby requisite documents

Technicalscrutiny oftheabove documentswillbeundertakentoensurethattheprojectisinconformitywith theprescribedtechnical standardsoranyvariation is fully justifiedkeeping inview theproduct tobestored, prescribedstorage conditions, energy efficiency and environmental and safety concerns.

B.

CivilStructure

Following documents mustbesubmittedbythepromoter inrespect ofcivil construction i. i. Certificate ofapproval ofthebuilding planby local planning authority, CertificateissuedbyregisteredcivildesignengineeraboutconformitywithrelevantBISStandardsand prescribedstandardsand safety concerns, Certificatebysiteengineer/architecttotheeffectofconstructionofthecivilstructureasperapproved building plan and design and completion of the civil components accordingly in all respects as per prescribedplan and standards,

ii.

C.
i.

ThermalInsulation&RefrigerationSystem,ControlandSafetyDevices
Thecomponentsofinsulationand refrigerationsystem shouldbecertifiedinform ofatechnical data sheetbythemanufacturerconfirmingtherating andperformanceasperprescribedstandards. Further, site inspection at appropriate stages of construction / erection and commissioning may be undertakenby aninspection team constitutedby competent authority for this purpose. Finally, the manufacturer/refrigeration contracting agency will issue a certificate of satisfactory commissioning ofthecooling system inconformancetotheperformance indicatorsasperprescribed standards.

ii.

iii.

27

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

iv.

Themanufacturer/refrigerationcontracting agency will alsoprovideasbuilt drawings,including cold store layout, P&I and electrical drawing and anoperation & maintenance manual along withalist of essential spare parts. A set ofabove documents alongwith the refrigeration system performance certificate issued by the refrigeration company / contracting agency, duly signed by an authorized graduate engineer of the company/agency,mustbesubmittedtocompetentauthorityforrecordandacopyofthesamemustbe issuedtothepromoter/owneroftheproject.

v.

28

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

AnnexureI

List of Members / Experts in Technical Committee of NHB

1. 2. 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 Shri Bijay Kumar, Managing Director,National Horticulture Board, Gurgaon (Haryana) ShriI.C. Chadha,DY. GeneralManager(Tech.), CentralPlanning HousingCorporation. NewDelhi Shri Naresh Kumar Jawa, Chief Executive Officer, Fresh & Healthy Enterprises Ltd., CONCOR HSIIDC IndustrialEstate, Rai,Sonepat131029 (Haryana) ShriR.S.Rathore,DepartmentofHorticulture&FoodProcessing,Govt.ofUttarPradesh,Lucknow ShriSuneethToteje,ScientistC,Food&AgriBureauofIndianStandards Shri R.K.Boyal, General Manager (F&R), Agriculture & Processed Food Product Expert Development rd Authority(APEDA),3 Floor,NCUI Building, 3 SiriInstitutional Area, August KrantiMarg, New Delhi ShriVinodKaul,Dy.GeneralManager(F&R),Agriculture&ProcessedfoodProductExpertDevelopment, rd Authority(APEDA),3 Floor,NCUIBuilding,3SiriInstitutionalArea,AugustKrantiMarg,NewDelhi ShriS.D.Sharma,AGM(Project)CWC,CO,NewDelhi Dr.S.K.Chauhan,Deptt.OfHorticulture&FoodProcessing,Lucknow(UP) Dr.M.M.Mustaffa,Director,NationalResearchCenterofBanana,Trichi Shri P. Saxena, Advisor, National Cooperative Development Corporation, New Delhi Dr. D.K. Tandon, Scientist, Central Institute forsubtropical Horticulture, Lucknow (UP) Shri A.K. Verma,Central Institute forsubtropical Horticulture, Lucknow (UP) Dr.R.K.Sharma,Sr.DeputyDirector,NationalHorticultureBoard,Gurgaon Shri BrijendraSingh, Deputy Director, National HorticultureBoard, Gurgaon ShriK.VijaySingh,RinacIndiaPvt.Ltd,101C,IstFloor,KudanHouse,HariNagar,AshramChowk,New Delhi110014. Shri Mr. T.N. Jayaram,Head(Technical Training & Support) Rinac India Pvt.Ltd.,101C, Ist Floor, Kudan House,Hari Nagar,Ashram Chowk,New Delhi. Shri EkanathGajare, At &PoChinawal, TehsilRaver, DistJalgaon (MS) ShriAshishSrivatava,ChemtronScienceLabPvt.Ltd.,Lucknow(UP) ShriV.S.Sunjay,YesBankLtd.,DLFPhaseII,Gurgaon(Haryana) ShriUmeshC.Agrawal,IsopanInsulationPvt.Ltd.,T11/90,VipulGreen,SohanaRoad,Gurgaon(Haryana) ShriSureshKumar,BlueStarLtd.,Block2A,DLFCorporatePark,Gurgoan

29

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44

ShriB.Thiagarajan,BlueStarLtd,9BazullahRoad,T.Nagar,Cheenai600017 ShriRMIyengar,BlueStarLtd. ShriDnyandeoGanpatiMahajan,At&PoChinawal,TehsilRaver,DistJalgaon(M.S) ShriS.K.Sharma,ManagingDirector,GlobalAgriSystemPvt. Ltd.,K13,HauzKhas,Enclave,NewDelhi Shri M.S. Manjunath, Vice President (Business Development), Ingersoll Rand International (India), Bangalore Shri M. Venkanna, Ranersonrand International IndiaLtd.,Bangalore ShriSanjayGupta,Infracool,4276,Sector23A,Gurgaon ShriR.AnishSinha,RinacIndiaLtd.,Bangalore ShriRajeshKumar,ChemtronScienceLabPvt.Ltd.,EI47,MSDCMahape,NaviMumbai. Shri DineshGoswasy, AgritechEquipment & Services Pvt. Ltd., New Delhi ShriA.K.Choudhary, DevBhumiColdChainLtd.,1718,Sabji Mandi,Azadpur,Delhi ShriSubhashKankan,DevBhumiColdChain Ltd.,1718,SabjiMandi,Azadpur,Delhi ShriSanjayAggarwal,DevBhumiColdChainLtd.,1718,SabjiMandi,Azadpur,Delhi Shri S.K. Sharma, Bajaj Processor Machine Pvt. Ltd., 7/27, Jailaxmi Industrial, Estate site4, Sahabad, Industrial Area, Gaziabad(UP) Shri Girish Bajaj, Bajaj Processor Machine Pvt. Ltd., 7/27, Jailaxmi Industrial, Estate site4, Sahabad, Industrial Area, Gaziabad(UP) ShriJ.M.Gupta,MD,APCPolycoat(India)Pvt.Ltd.A1/296,Janakpuri,PankhaRoad,NewDelhi Shri Mahavir Verma, Vice President, International Coil Company, A 2124, Naraina, Industrial Area, PhaseII,New Delhi110028
th Shri Mukesh Puri, President, ISHRAE, HQ, , 502, 5 Floor, DDA Building District Centre, Laxmi Nagar, Delhi110092 th ShriGirishSachar,Executive Secretary, ISHRAE,HQ, 502,5 Floor, DDABuilding DistrictCentre, Laxmi Nagar, Delhi110092

Shri S.S.Malik,B5&6/4299,VasantKunj,NewDelhi110070 ShriAshutoshC.Mali,JainIrrigationSystemLtd.,Jalgaon(M.S) NHBOfficersfromitsHQanddifferentStates.

30

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

AnnexureII

List of Relevant BIS and Other Standards

The Codes and Standards listed in this annexure represent practices and methods published by Bureau of Indian Standards (BIS) and other International Organizations applying to design and construction of Cold Stores,PackHouse,RipeningChambers,andFoodProcessingFacilitiesetc. Theyarevaluableguidesforthe practicing engineer in determining test methods, rating, performance requirement and limits applying to design construction and equipments used. Thecodesandstandardslistedareintendedtoserveasminimumrequirement,andarenottobeconstrued as limiting good practice. Wherever ISCode is not available, relevant standard codes of ASME / ASHRAE / IIARor otherInternational Codes are tobe followed. Latest revisions will befollowedinall cases. The responsibility for deciding whether other requirements additional to the ones listed in this document are necessary to ensure system integrity, efficiency and overall safety, including operation, maintenance and servicingand/or the necessity toadopt additional requirementsin the system designand construction to guarantee the overall performance, still rests with the supplier / manufacturer. The suppliers / manufacturers shall furnish to the owner copies of instruction manual which shall include operation & maintenance instruction, as built drawings, wiring diagrams, recommended spare parts and replacement part list. The suppliers / manufacturers shall provide training for the plant and machinery installed including safety and emergency procedures. The supplier /manufacturer will follow all practices set forth by good manufacturing practices by various applicable Codes and Standards listed in this document and shall fully certify the equipment, plant and machinery supplied / installed in compliance to the relevant codes and standards. Where there is a requirement for deviation, the difference(s) must be brought to the intention of the regularitybodyandthe customerinwriting. Allexceptions/deviationstothecodesandstandardsfortheplantandmachineryincludingcivilworksand design shall be identified and detailed in the proposal / bid documents to the customers /owner and his specific approval in writing will be taken before commencement of supply/work. Thesupplier/manufacturer/contractorshouldbefullyawareofalldetailsinhisscopeetc,anditisimperative that all work performed shall be done by personnel trained and skilled in the installation of plant and machinery.

31

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Codes and Standards

A.
S.No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Electrical BureauofIndianStandards(BIS)
Title PVCInsulatedcables(lightduty)forworkingvoltageupto1100volts PVCInsulatedcables(heavyduty)forworkingvoltageupto1100volts PVCInsulatedcablesforvoltage3.3KVto11KV SpecificationofPolyurethaneinsulatedPVCsheetedheavyduty electricalcables,voltagenotexceeding1100V SpecificationofPolyurethaneinsulatedPVCsheetedheavyduty electricalcables,voltage3.3KVto11KV Guideformakingofinsulatedconductors Codeofpracticeforinstallationandmaintenanceofpaper insulatedpowercables Codeofpracticeforearthling Guideofpracticeforinstallationandmaintenanceofinductionmotors CodeofpracticeforinstallationandmaintenanceofAC inductionmotorstarters CodeofpracticeforinstallationandmaintenanceofACinductionmotors Codeofpracticeforinstallationandmaintenanceofswitchgears Codeofpracticeforinstallationandmaintenanceoftransformers Codeofpracticeforelectricalwiringinstallation,voltagenot exceeding650V Codeofpracticeforelectricalwiringinstallation (systemvoltageexceeding650V) Reference IS 6941977 PartI&II IS 15541976 PartI IS 15541976 PartII IS 59591970 PartI IS 59591970 PartII IS 55781970 IS 12551967 IS 30431966 IS 52161969 IS 52141969 IS 9001965 IS 3721975 IS 18861967 IS 7321963 IS 22741963

16. 17. 18. 19. 20

GuidefortestingthreephaseinductionMotor ThreePhaseinductionMotors Electricalmeasuringinstrumentsandthereaccessories Currenttransformers Dimensionsofsliderailsofelectricmotors

IS 40291967 IS325 IS248 IS 2705 IS 2968

32

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No. 21. 22. 23. 24. 25. 26. 27.

Title FlexibleSteelconduitsforelectricwiring AirBreakSwitches MotorStartersforvoltagenotexceeding1000Volts Conduits for electrical installation Selection,installation&maintenanceofTransformers Selection,installation&maintenanceofswitchgearandcontrolgear National Electrical Codes

Reference IS 3480 IS 4064 IS 8544 IS 9537 IS 10028 IS 10118 SP:30

B.

Mechanical BureauofIndianStandards(BIS)
Reference IS660 IS661 IS 13205 IS 13204 IS 12432 PartIII IS 12436 IS 4671 IS 3594 IS662 IS702 IS778 IS 1703 IS 1239 IS 2041 IS 2379 IS 2494 IS 2629

S.No. Title 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. SafetycodsforMechanicalRefrigeration Codeofpracticeforthermalinsulationofcoldstorages Codeofpracticeforapplicationofpolyurethaneinsulationby insitupouringmethod Rigidphenolicfoamsforthermalinsulation Applicationforsprayappliedinsulationcodeofpractice Polyurethane/Polyisocyanurate Specificationsforpreformedrigidpolyurethane(Pur)and polyisocyanurate(Pir)foamsforthermalinsulation Expandedpolystyreneforthermalinsulation Codeforpracticeforfiresafetyofindustrialbuildings:General Storageandwarehousingincludingcoldstorage Anhydrousammonia Industrial Bitumen Gunmetalgate,globeandcheckvalveforgeneralpurpose BallValvesincludingfloats forwatersupplypurposes MildSteelTubes,tubularandotherwroughtsteelpipesfittings SteelPlatesforpressurevesselsusedatmoderateandlowtemperature Colorcodeforidentificationofpipelines Vbelts for industrial purposes Hotdipgalvanizingofironandsteel

33

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No. Title 18. 19. 20 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. Codeforunfiredpressurevessels Glossaryoftermsforsafetyandreliefvalves Steelforpressurevesselsandweldedstructures Steeltubesformechanicalandgeneralengineeringpurposes Steelforgeneralstructuralpurposes Steeltubesforstructuralpurposes Specificationsforsteeldoors,windowsandventilators Codeofpracticefordesignloads(otherthanearthquake) Forbuildingandstructures CriteriaforearthquakeresistantdesignofStructures Specificationsforcoldformedlightgaugestructuralsteelsections CodeofpracticeforuseofSteelTubesingeneralbuildingconstruction Codeofpracticeforuseofcoldformlightgaugesteelstructural membersingeneralbuildingconstruction Codeofpracticeforgeneralconstructioninsteel Glossaryoftermsusedinrefrigerationandairconditioning Pressureandvacuumgauges SafetyCodesforscaffoldsandladders Formedendsfortanksandpressurevessels Shellantubetypeheatexchangers Codeofsafetyforammonia Expandedpolystyreneforthermalinsulationpurposes HotdipZinccoatingonsteeltubes Unitsandsymbolforrefrigeration HDPEpipesforpotablewatersupplies,sewageandindustrialeffluents Gauge glasses Specificationforsprayedaluminumandzinccoatingonironand steel surfaces SteelPipeflanges InjectionmoldedHDPEfittingsforportablewatersupplies Verticalsteel ladders

Reference IS 2825 IS 3233 IS 3503 IS 3601 IS 2062 IS 1161 IS 1038 IS875 PartItoV IS 1893 IS811 IS806 IS801 IS800 IS 3615 IS 3624 IS 3696 IS 4049 IS 4503 IS 4544 IS 4671 IS 4736 IS 4831 IS 4984 IS 5428 IS 5905 IS 6392 IS 8008 IS 8172

34

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

S.No. Title 46. 47. 48. 49. 50. 51. 52. 53. 54. 57. 58. 59. 60. 61. 62. 63. Treatmentofwaterforindustrialcoolingsystems Nominalsizesofvalves Selection,useandmaintenanceofrespiratoryprotectivedevices Polythenefloatsforballvalves Generalpurposeballvalves SI units Recommendationsforgeneralpipelinewelding Ammoniavalves Finnedtypeheatexchangerforroomairconditioner Specificationformetalairduct Specificationforgalvanizedsteelsheet SpecificationsforPerformedRigidPolyurethane GlossaryofTermsusedinRefrigeration&Airconditioning CodeofPracticeforFireSafetyofWarehousingincluding coldstoragesISAsperRelevant FoodHygieneGeneralPrincipleCodeofPractice Selfblastedlampsforgenerallightingservice

Reference IS 8188 IS 9520 IS 9623 IS 9762 IS 9890 IS 10005 IS 10234 IS 11132 IS 11329 IS655 IS227 IS12436 1988 IS3615:2007 specification IS 24911998 IS 15111 Part1and2

C.
S.No. 1. 2. 3. 4. 5. 6.

PublicationbyInternationalSocietiesandAssociations PreEngineeredBuilding
Title BuildingCode DesignCode ToleranceCode PurlinCode WeldingCode WindLoad &SeismicLoad &RelevantCodes Reference IBC2006 AISC2005 MBMA2002 AISI 2001 ANS2006 IS875&ISA8932002

35

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

D.

EuropeanOrganizationforTechnicalApprovals(EOTA)
Reference ETAG004 ETAG21 ETAG021

S.No. Title 1. 2. 3. ExternalThermalInsulationCompositeSystemswithRendering ColdStoragePremisesKitsPart1:ColdStorageRoomKits ColdStoragePremisesKitsPart2:ColdStorageBuildingEnvelope and its building.

mericanSocietyofHeating,RefrigerationandAirConditionEngineers,IncASHRAE
RefertoREFRIGERATIONSystemsandApplications,Handbook Chapter51CodesandStandards, InternationalStandard(ISO) Standardand/orproject
ISO 873:1980 PeachesGuidetocoldstorage ISO 874:1980 FreshfruitsandvegetablesSampling ISO 931:1980 GreenbananasGuidetostorageandtransport ISO 949:1987 CauliflowersGuidetocoldstorageandrefrigeratedtransport ISO 1134:1993 PearsColdstorage ISO 1212:1995 ApplesColdstorage ISO 1673:1991 OnionsGuidetostorage ISO 1838:1993 FreshpineapplesStorageandtransport ISO 19561:1982 FruitsandvegetablesMorphologicalandstructuralterminology ISO 19562:1989 FruitsandvegetablesMorphologicalandstructuralterminology

36

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Standardand/orproject
ISO 19901:1982 FruitsNomenclatureFirstlist ISO 19902:1985 FruitsNomenclatureSecondlist ISO 19911:1982 VegetablesNomenclatureFirstlist ISO 19912:1995 VegetablesNomenclaturePart2:Secondlist ISO 2165:1974 WarepotatoesGuidetostorage ISO 2166:1981 CarrotsGuidetostorage ISO 2167:1991 RoundheadedcabbageGuidetocoldstorageandrefrigeratedtransport ISO 2168:1974 TablegrapesGuidetocoldstorage ISO 2169:1981 FruitsandvegetablesPhysicalconditionsincoldstoresDefinitionsandmeasurement ISO 2295:1974 AvocadosGuideforstorageandtransport ISO 2826:1974 ApricotsGuidetocoldstorage ISO 3631:1978 CitrusfruitsGuidetostorage ISO 3659:1977 FruitsandvegetablesRipeningaftercoldstorage ISO 3959:1977 GreenbananasRipeningconditions ISO 4125:1991 DryfruitsanddriedfruitsDefinitionsandnomenclature ISO 4186:1980 AsparagusGuidetostorage ISO 4187:1980 HorseradishGuidetostorage

37

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Standardand/orproject
ISO 5524:1991 TomatoesGuidetocoldstorageandrefrigeratedtransport ISO 5525:1986 PotatoesStorageintheopen(inclamps) ISO 6000:1981 RoundheadedcabbageStorageintheopen ISO 6477:1988 CashewkernelsSpecification ISO 6478:1990 PeanutsSpecification ISO 6479:1984 ShelledsweetkernelsofapricotsSpecification ISO 6479:1984/Cor 1:1999 ISO 6659:1981 SweetpepperGuidetorefrigeratedstorageandtransport ISO 6660:1993 MangoesColdstorage ISO 6661:1983 FreshfruitsandvegetablesArrangementofparallelepipedicpackagesinlandtransportvehicles ISO 6662:1983 PlumsGuidetocoldstorage ISO 6663:1995 GarlicColdstorage ISO 6664:1983 BilberriesandblueberriesGuidetocoldstorage ISO 6665:1983 StrawberriesGuidetocoldstorage ISO 6755:2001 DriedsourcherriesSpecification ISO 6756:1984 DecorticatedstonepinenutsSpecification ISO 6757:1984 DecorticatedkernelsofmahalebcherriesSpecification

38

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Standardand/orproject
ISO 6822:1984 Potatoes,rootvegetablesandroundheadedcabbagesGuidetostorageinsilosusingforcedventilation ISO 6882:1981 AsparagusGuidetorefrigeratedtransport ISO 6949:1988 FruitsandvegetablesPrinciplesandtechniquesofthecontrolledatmospheremethodofstorage ISO 7558:1988 Guidetotheprepackingoffruitsandvegetables ISO 7560:1995 CucumbersStorageandrefrigeratedtransport ISO 7561:1984 CultivatedmushroomsGuidetocoldstorageandrefrigeratedtransport ISO 7562:1990 PotatoesGuidelinesforstorageinartificiallyventilatedstores ISO 7563:1998 FreshfruitsandvegetablesVocabulary ISO 7701:1994 DriedapplesSpecificationandtestmethods ISO 7702:1995 DriedpearsSpecificationandtestmethods ISO 7702:1995/Cor 1:2001 ISO 7703:1995 DriedpeachesSpecificationandtestmethods ISO 7703:1995/Cor 1:2001 ISO 7907:1987 CarobSpecification ISO 7908:1991 DriedsweetcherriesSpecification ISO 7910:1991 DriedmulberriesSpecification ISO 7911:1991 UnshelledpinenutsSpecification

39

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Standardand/orproject
ISO 7920:1984 SweetcherriesandsourcherriesGuidetocoldstorageandrefrigeratedtransport ISO 7922:1985 LeeksGuidetocoldstorageandrefrigeratedtransport ISO 8682:1987 ApplesStorageincontrolledatmospheres ISO 8683:1988 LettuceGuidetoprecoolingandrefrigeratedtransport ISO 9376:1988 EarlypotatoesGuidetocoolingandrefrigeratedtransport ISO 9719:1995 RootvegetablesColdstorageandrefrigeratedtransport ISO 9833:1993 MelonsColdstorageandrefrigeratedtransport ISO 9930:1993 GreenbeansStorageandrefrigeratedtransport ISO 23391:2006 DriedrosehipsSpecificationandtestmethods ISO 23392:2006 FreshandquickfrozenmaizeandpeasDeterminationofalcoholinsolublesolidscontent ISO 23393:2006 PomegranatefruitSpecificationandtestmethods ISO 23394:2006 DriedoleasterSpecificationandtestmethods

OtherStandardsandReferences
Thereissufficientdataavailableondesignofenergyefficientcoldstoresandcommercialstoragepracticesof freshfruitsand vegetablesand otherperishable commoditiesfrom variouspublications byorganizations such as: 1. International Association ofRefrigeratedWarehouses (IARW) and World FoodLogistics Organizations, a) Commodity Storage Manual

40

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

b) c) d) 2.

Crisis Management Manual Guide toEffective Ware House Operations Maintenance and Modernization Manual

AmericanSociety ofHeating, Refrigeration and AirCondition Engineers, Inc ASHRAE Handbooks a) b) c) d) REFRIGERATION Systems & Applications FUNDAMENTALS HVAC Systems and Equipment HVAC Applications

3. 4. 5.

The International Institute ofRefrigeration (IIR), International Institute of AmmoniaRefrigeration(IIAR), United States Department ofAgriculture(USDA),

6.PostharvestTechnologyResearch&InformationCenterUCDAVIC

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TechnicalStandards andProtocol forthe FruitRipening Chamberin India

AppendixIII

Extracts From International (EU) Health and Safty Rules for Ripening Room
INTRODUCTION
1 There are large number of fruit Ripening Plants in the EU enforcement area. Bananas are the most commonfruitbutotherexoticfruitsareripenedbythesameprocess.

BACKGROUND
2 BananasimportedgreenintotheEUareripenedinspeciallyconstructedroomsbyexposuretocontrolled atmospherecontainingethylenegasataconcentrationoftypically0.1%byvolumeinair.Somerooms are heated by gas or electricity, when ambient temperatureis low. The ethylene is introduced from pressured cylinders, cartridges or acatalytic generator. Ifthe introduction ofethylene is uncontrolled thereisariskthattheethylenemayreachorexceedtheLowerExplosivelimit(LEL)andbeignitedby unprotected electrical apparatus or gas heating systems. TheLEL for ethylene is 3.1 %.Thereforeit is highly recommended that use ofEthylene cylinders bevigorously discouraged.

THEPROCESS
3 a. Greenbananasincartonsandatanambientfruitpulptemperatureareloadedintotheripening o rooms.Ifthepulptemperatureishigher,theripeningroomswillprecoolto1517 Cinabout16 hours.TheGreenbananasmustbewashedtoremovelatexandskinshouldbecleaned. Theroomisclosed,cooledfor12to16hoursuntilthepulptemperaturereaches15to17oC.The heating is then switchedoff. Ethyleneisdischargedintotheroomataconcentrationof0.1%.Theroomisthenkeptclosedfor 24hours.Theethyleneactsasacatalystinitiatingthehormonalprocessofripening. Attheendofthistimetheroomisventilatedtocleartheethylene.
o Theroomisthenclosedagainandtheatmospherecontrolledatatemperatureof15to17 Cfor o threetofourdays.Thefruitpulpmayreachatemperatureof32 Cduringthisprocessandgases, including carbondioxide, are evolvedin substantial quantities.

b.

c.

d. e.

f.

Theroomisfinallyventilatedandtheripefruitremoved.Acommonwayofventilatinginvolves openingthedoorsforatleast5,usually15minutesbeforeentryismadeExtractorfansmayalso be used.

NB:Theamountofethylenegasrequiredforaripeningroomisnormallycalculatedonthefreeairspaceafter

42

TechnicalStandards andProtocol forthe FruitRipening Chamberin India

the bananas have been loaded ( i.e. if bananas take up to 35% of the room size. Calculate the amount of ethylene requiredfor remaining65% freeairspace

METHODSOFINTRODUCINGETHYLENEGAS
ETHYGENCatalytic Generators
4. AmethodbywhichaliquidconcentrateEthyGen isdecomposedinanelectrically poweredcatalytic generator,toproduceethylenegas.TheEthyGenconcentrateissuppliedincontainerswhichproduce about 12ft3 (0.33 m3) ofethylene gas, theamount ofliquidput in thegeneratordependsonsize of ripening room.

Ethylene Cartridges
5. Eachethylenecartridgescontainsapproximately51gofpureethyleneandtheethyleneConcentration intheroom may be controlledsimply andaccurately by using theappropriate numberof cartridges. Ethyleneis releasedby piercingthecartridgeswithatool whichis supplied.

Ethylene and Ethylene/Nitrogen Cylinders

6. The explosion risk from ethylene can be eliminated by the use of a mixture of gas consisting of 5% ethylene innitrogen. Pure ethylene andthe mixture canbe obtained from BritishOxygen Company Limitedand AirProducts Limited.

PureEthylene Cylinders
7. Pureethylenecanbeobtainedincylinders,butfireandexplosionhazardsbeinghigh,mustbeavoided.

HAZARDS
8. Thehazardsarisingfromthisprocessfallintotwomaincategories.

Fire/Explosion
a. b. Introductionofpureethylenefromcartridgesmayresultinlocalizedandshortlivedflammablegas/air mixtures. Extensive flammable gas/air mixture may result from the uncontrolled addition of Ethylene from a largecylinderorfromamultipledischargeofsmallcartridgesoftheuseofthecatalyticgeneratorintoo smallaroom. Wheregasfiredheatingequipment/electricalpointsareused,flamefailuremayresultinquantitiesof unburntgasenteringtheroom andcreatingaflammableatmosphere.

c.

BANANA(ANDOTHERFRUIT)RIPENINGROOMSETHYLENEGAS
a. excess additionofethylene/nitrogen mixture from cylinders.

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TechnicalStandards andProtocol forthe FruitRipening Chamberin India

b. c. 9.

theevolution ofcarbon dioxideduring theripening process. The combustion of fuel gas toxic combustion products (chiefly CO) will be produced if there is not sufficient oxygenpresent at theburnerfor complete combustion. Incidentstodateshowthatthemainhazardtoarisefromthisprocessisthecombustionandexplosion ofexcessquantitiesofpureethyleneresultingfromuncontrolleddischargefromlargecapacitycylinders. Theremay beafurtherhazardfrom asphyxiating gases intheripeningroom,e.g. carbondioxideand nitrogen ifentry is madebefore ventilation is complete.

Ethanol
10. EthyGenconcentratesEthanol.Itisamildirritantavoidcontactwithskinoreyes.Itcanbefataliftaken internally. It is alsoahighly flammable liquid.

PRECAUTIONS
11. a. Flammable orasphyxiating atmospheres canbecreatedby admitting excessethylene gas. The use therefore of cylinders of pure ethylene should be vigorously discouraged Enforcement officers should press for a change to ethylene cartridges or Ethylene cartridges or EthyGen generators. A notice showing the quantity of ethylene cartridges or EthyGen concentrate required for ripening ineachroom givendifferent volumes of fruit etc, be conspicuously displayedinthat room.Thisisparticularlyimportantwherethereareroomsofdifferentsizesinthesamepremises. It is impossible to form a flammable concentration withair using ethylene/nitrogencylinders but, adviceshouldbegivenon theasphyxiation hazardtoensureawareness. The ripening room should be thoroughly ventilatedbetween loads. Preferably by mechanical means. Theintroductionofethyleneintoaroomshouldbeundertakenonlybyacompetentpersonwho understandsthehazards involved. Thecatalyticgeneratormustneverbeusedinaroomless1,150ft3(32.56m3),it mustneverbe movedwhileitstillcontainsconcentrateisused.Itisvirtuallyimpossibletocreateanexplosive orasphyxiating atmosphere using this system. Itisalsoadvisedthatanygasfiredequipmentinstalledinripeningroomsshouldbefittedwith suitable safeguards, intheevent offlame failure, whichare properly maintained.

b.

c.

d.

e.

f.

g.

PREVENTIONOFIGNITIONSOURCES
12. a.Nonakedlightsshouldbeallowedintheafterintroductionofethyleneuntilthroughventilationhas take place.

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TechnicalStandards andProtocol forthe FruitRipening Chamberin India

b.Gasfiredheatingsystemsshouldbeturnedoffbeforeethyleneisintroduced. a. Wheresmallethylenecartridgesandethylenegeneratorsareusedthedilutionofgasisveryrapid.Itis suggested that no flammable atmospheres need to be provided for electrical equipment. However, ethyleneshouldnotbedischargedwithin2moffixedelectricalinstallations.Inordertopreventlayering itshouldnotbedischargedlessthan1mfromthefloor.

STORAGEOFETHYLANECARTRIDGESANDETHGENCONCENTRATE
13 a. b. c. Quantitiesstoredon siteshouldbeassmallasisreasonablypracticable. CartridgesandEthyGenconcentratemustbeunderthecontrolofacompetentperson. Quantities of cartridges may be storedindoorswithin asuitably ventilated area asdetailed in GuidanceNoteCS4 ThekeepingofLPGinCylinders andsimilarcontainers. EthyGen concentrate (a highly flammable liquid) may be storedin asuitable binor cupboard indoors inquantities of up to 50 litres. Greater quantities require special storage facilities as detailedinGuidanceNoteCS2TheStorageofHighlyFlammableLiquidsNonakedorsmoking shouldbepermittedinthese storage areas.

d.

FACTSABOUTPERISHABLESWHILEINTRANSIT
Perishable produce are those, which are easily destroyed ,rot, decay, if not handled properly postharvest or during transit from one place to anotherand these include fruits, vegetables, horticultural produce such as floweringbulbs,andflowersetc.tobeofvaluetoconsumersandretailers,thesemustreachthemsuitablefor consumptionortheintendeduse.Thefactorsandcharacteristicsofperishablesaffectingtheirshelflifeshould bepaidcareful attention. Perishableshaveuniquecharacteristicswhenitcomestotransportationfromoneplacetoanother.Thefactors affecting the perishables during transport include temperature, air exchange, humidity, ethylene sensitivity, waterloss, respirationrate, packagingand maturationofproduce. Respiration is a major factor in determining requirement of refrigeration, because fruits and vegetables are living organisms,evenafter they are separatedfrom theirplants, tree. They generate heat and release gases andmoisture.Thisprocessisrespirationandduringthisprocessoxygenintheaircombineswithcarboninthe plant tissuetoform various decompositions, products, carbondioxideand water. Someproductshaverespirationrateandrequiremorerefrigerationthanothers. Greenpeasforexamplerequire 10timesfastercoolingthantomatoes. Heatevolutionratesforvariouscommoditiesaredifferentandchartsfor relative respirations are available with western handlers oftransport.
o Respiration rate is a function of temperature. For every 18 F rise in temperature, respiration is doubled or o tripled.HeadLettuceforexamplerespirestwotothreetimesfasterat68oFthanat50 Fandapplesthreetimes o o fasterat50 Fthanat32 F.Thefasteraproductrespires,thegreaterthequantityofheatitgenerates.

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TechnicalStandards andProtocol forthe FruitRipening Chamberin India

Water loss after harvest varies with commodities. Leafy vegetables like Lettuce lose moisture more rapidly than like Melons. Ethylenespells doom for some products. Ethylene is self generating gas in fruits and vegetables and is fruit ripening regulator. It is produced by all plants, fruits, vegetables and even by some fungi. When used in moderatequantityandatrighttemperature,ethyleneisbeneficialtospeedupripening.Byripeninginsome products ethylenecan hasten their senescence, decay, rottening. Therefore products like mangoes, bananas, all ofwhichare sensitive to ethylene should never be heldinsame areas as produce like apples, avocados, whichemit ethylene. They should not betransportedinsame refrigerated lorry. Product condition at shipment ortransport determines its condition at destination. For every perishable there is a time for transportation. The products to be transported should neither be immaturenoroverly mature. Precooling and maintaining temperature are essential before andduring transit. MaintainingEthylenelevelatthresholdduringtransitisaveryimportantfactorreachproductstodesignation safe. Portable temperature, humidity, ethylene monitor are must in containers or refrigerated lorries. Relative humidity also determines product quality ofperishables at destination. Modifying atmosphereofarefrigeratedlorry canextend product life ofperishables Difference among fruits and vegetables call for special attention during transit in refrigerated lorries or containers. Temperaturecompatibility is important factorwhenmixing commodities in transport. Refrigerated Lorries should not only be designed for maintaining temperature and humidity but all these factorsshouldbe givendueweight.

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